1-1/2 sticks (12 tbsp or 6 oz.) unsalted butter, softened
1-1/4 cups sugar
1 teaspoons espresso powder
3 large eggs
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
Pinch of salt
1/2 cup milk
Sift/ whisk the dry ingredients together: flour, cocoa powder and baking powder and salt. Set aside.
Cream the butter and sugar for 5+ minutes until light almost white in color… the single most crucial step. I don’t have a stand mixer, but I hear for stand mixers 4-5 minutes will suffice. With a hand mixer, be careful not to overbeat and clarify the cream.
Beat the eggs and add the espresso. (if you want, you can add 1 tsp water to the espresso before adding the eggs, I didn’t.)
Pour in the egg mixture into the creamed butter and sugar mixture, in little batches (3-4 tbsp at once and keep mixing, scraping sides and mixing as you pour).
Fold into a greased and floured (I like to dust mine with cocoa powder) bundt or fluted pan, bake at the center of the oven, preheated at 350F.Mix in the dry ingredients by the tablespoon alternately with the milk with the blender running at the slowest speed. Scrape the sides and make sure it’s all uniform.
After 45-48 minutes, once dry to touch and tooth pick inserted in the middle comes out clean, cool the cake completely.
I like my cake with warm condiments and since I’m the only cake eater at home… I try to space out my cake gobbling. Instead of icing the whole cake, I ice piece by piece that helps with portion control too 🙂 I store my ganache and heat up a spoonful (20 sec in the microwave) on a place and then place a slice of cake on top of the slightly bubbling gooey-ness. Meanwhile make the ganache.
Cake recipe adapted from The Whimsical Cupcake